# Pumpkin Bread with Maple Glaze
## Introduction
Pumpkin Bread with Maple Glaze is a moist, tender quick bread made with pumpkin puree, warm fall spices, and brown sugar, finished with a simple maple glaze. The bread has a soft crumb with a rich pumpkin flavor, while the maple topping adds a smooth, lightly caramel-like sweetness.
This version is baked in a standard 9-by-5-inch loaf pan and uses oil instead of butter for a particularly moist crumb. The bread can be made ahead, and the glaze is added only after the loaf has cooled so it stays smooth and distinct on top.
## Recipe Card Details
Prep Time: 15 minutes
Cook Time: 55 minutes
Additional Time: 45 minutes
Total Time: 1 hour 55 minutes
Yield: 1 loaf
Servings: 10 slices
Category: Breakfast
Cuisine: American
Cooking Method: Baking
Difficulty: Easy
Calories Per Serving: Not calculated
## Why This Recipe Works
* **Pumpkin puree keeps the crumb moist:** Its natural moisture gives the loaf a tender texture without requiring a large amount of added fat.
* **Oil keeps the bread soft:** Unlike butter, oil remains liquid after cooling, helping the loaf stay moist for several days.
* **Brown sugar adds depth:** Its molasses notes complement pumpkin and warm spices while contributing to a soft crumb.
* **A moderate oven temperature prevents a dry crust:** Baking at 350°F gives the center enough time to cook while allowing the top to brown gently.
* **Maple glaze adds contrast:** The thin glaze provides concentrated maple sweetness without making the loaf overly heavy.
## Equipment Needed
* 9-by-5-inch loaf pan
* Parchment paper
* Large mixing bowl
* Medium mixing bowl
* Whisk
* Rubber spatula
* Wire cooling rack
## Ingredients List
### Pumpkin Bread
* **1 3/4 cups all-purpose flour (219 g)** — spooned and leveled
* **1 teaspoon baking soda (5 g)** — leavening
* **1/2 teaspoon baking powder (2 g)** — helps the loaf rise evenly
* **1 teaspoon ground cinnamon (3 g)** — warm spice
* **1/2 teaspoon ground ginger (1 g)** — adds gentle spice
* **1/4 teaspoon ground nutmeg (0.5 g)** — adds warmth
* **1/4 teaspoon ground cloves (0.5 g)** — use sparingly because the flavor is strong
* **1/2 teaspoon fine salt (3 g)** — balances the sweetness
* **1 cup pumpkin puree (225 g)** — plain pumpkin puree, not pumpkin pie filling
* **1/2 cup packed light brown sugar (100 g)** — firmly packed
* **1/4 cup granulated sugar (50 g)** — adds sweetness and helps browning
* **2 large eggs (about 100 g without shells)** — room temperature if possible
* **1/2 cup neutral oil (120 mL)** — such as canola or avocado oil
* **1 teaspoon vanilla extract (5 mL)** — adds flavor
### Maple Glaze
* **1 cup powdered sugar (120 g)** — sifted if lumpy
* **2 tablespoons pure maple syrup (30 mL)** — preferably Grade A amber or dark
* **1 tablespoon milk (15 mL)** — divided, as needed for consistency
* **1/4 teaspoon vanilla extract (1 mL)** — adds flavor
* **Pinch of fine salt (less than 1 g)** — balances the glaze
## Ingredient Notes and Substitutions
* **Pumpkin puree:** Plain canned pumpkin gives consistent moisture and flavor. Do not use pumpkin pie filling because it already contains sugar and spices. Homemade pumpkin puree can be used if it is thick rather than watery.
* **Neutral oil:** Oil helps create a moist loaf that stays tender after cooling. Melted butter can replace it, but the bread will have a more buttery flavor and a slightly firmer texture once chilled.
* **Pure maple syrup:** Real maple syrup gives the glaze its characteristic maple flavor. Pancake syrup can technically be used, but the flavor will be sweeter and less nuanced.
* **Brown sugar:** Brown sugar adds moisture and a subtle molasses flavor. You can substitute granulated sugar, but the loaf may be slightly less moist and less deeply flavored.
* **Milk:** Milk thins the glaze to a pourable consistency. Heavy cream can be substituted for a richer glaze, but you may need slightly less because it is thicker.
## Step-by-Step Instructions
1. **Prepare the loaf pan.**
Preheat the oven to **350°F (175°C)**. Grease a **9-by-5-inch loaf pan** and line it with parchment paper, leaving some overhang on the long sides to make the finished loaf easier to lift out.
2. **Combine the dry ingredients.**
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Breaking up any spice or baking soda clumps now helps distribute them evenly throughout the loaf.
3. **Mix the wet ingredients.**
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, neutral oil, and vanilla until smooth. The mixture should be thick, glossy, and evenly colored.
4. **Combine the batter.**
Add the dry ingredients to the pumpkin mixture. Fold gently with a rubber spatula just until no visible streaks of flour remain. Do not overmix; a few small lumps are preferable to a tough loaf.
5. **Fill the pan.**
Scrape the batter into the prepared loaf pan and smooth the surface. The batter should fill the pan comfortably without coming close to the rim.
6. **Bake the bread.**
Bake at **350°F (175°C) for 50 to 60 minutes**. Begin checking at 50 minutes. The top should be domed and browned, and a toothpick inserted into the center should come out clean or with a few moist crumbs attached. If the top becomes dark before the center is done, loosely tent the loaf with foil for the remaining baking time.
7. **Cool the loaf.**
Let the bread cool in the pan for **15 minutes**, then use the parchment overhang to lift it onto a wire rack. Cool completely, about **30 minutes more**, before glazing. A warm loaf can cause the glaze to melt and run off.
8. **Make the maple glaze.**
In a small bowl, whisk together the powdered sugar, maple syrup, **1/2 tablespoon of the milk**, vanilla, and salt. Add the remaining **1/2 tablespoon milk** only if needed. The glaze should be thick enough to coat the back of a spoon but fluid enough to drizzle.
9. **Glaze and serve.**
Drizzle the maple glaze over the completely cooled loaf. Let it stand for **10 to 15 minutes** so the glaze can set slightly before slicing with a serrated knife.
## Tips for Success
* Measure flour accurately; too much flour can turn this moist loaf dense or dry.
* Use **plain pumpkin puree** and check that it is not unusually watery.
* Do not overmix after adding the flour. Mix only until the dry ingredients disappear.
* Start checking the loaf at 50 minutes because loaf pans and ovens vary.
* Cool the bread completely before glazing so the topping stays on the surface instead of soaking into the crumb.
* For cleaner slices, use a serrated knife and wipe the blade between cuts.
## Storage, Freezing, and Make-Ahead Instructions
Store the completely cooled, glazed bread in an airtight container at room temperature for up to **3 days**. If your kitchen is particularly warm, refrigerate it in a tightly covered container for up to **5 days**, although refrigeration may make the crumb slightly firmer.
For make-ahead preparation, bake the pumpkin bread up to **1 day ahead** and keep it tightly wrapped. Prepare the maple glaze shortly before serving for the freshest appearance.
The unglazed loaf can be frozen for up to **2 months**. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Thaw overnight in the refrigerator or for several hours at room temperature, then bring it to room temperature before glazing. Freezing the bread without the glaze gives the topping a cleaner finish after thawing.
## FAQ
### Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices, so replacing the plain pumpkin puree with it would change the sweetness, spice balance, and moisture of the bread.
### How do I know when pumpkin bread is done?
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but not with wet batter. The top should also be set and lightly browned.
### Why did my pumpkin bread sink in the middle?
A sunken center can result from underbaking, overmixing, or opening the oven too early. Make sure the center is fully baked before removing the loaf, and avoid repeatedly opening the oven during baking.
### Can I make the maple glaze thicker?
Yes. Add a little more powdered sugar if the glaze is too thin. If it becomes too thick, add milk a small amount at a time until it reaches a smooth drizzling consistency.
### Can I freeze pumpkin bread with the maple glaze?
You can, but freezing the unglazed loaf is preferable. The glaze can become dull or slightly wet after thawing. For the best presentation, freeze the bread without glaze and add fresh glaze after thawing.
## SEO and Pinterest Metadata
SEO Title: Pumpkin Bread with Maple Glaze
Meta Description: Moist Pumpkin Bread with Maple Glaze made with pumpkin puree, warm spices, brown sugar, and a simple maple topping. An easy fall quick bread for breakfast or dessert.
Suggested URL Slug: pumpkin-bread-with-maple-glaze
Primary Keyword: Pumpkin Bread with Maple Glaze
Secondary Keywords: pumpkin bread recipe, maple glazed pumpkin bread, moist pumpkin bread, easy pumpkin loaf, fall quick bread, pumpkin spice bread, homemade pumpkin bread
Pinterest Title: Pumpkin Bread with Maple Glaze
Pinterest Description: This Pumpkin Bread with Maple Glaze is moist, tender, and warmly spiced, with a simple maple topping that adds just the right amount of sweetness. An easy fall loaf for breakfast, brunch, snacking, or dessert.
Image Alt Text: Sliced pumpkin bread topped with maple glaze on a wooden serving board
Recipe Category: Breakfast
Recipe Cuisine: American
Cooking Method: Baking
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides to make the finished loaf easier to lift out.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Breaking up any spice or baking soda clumps now helps distribute them evenly throughout the loaf.
- In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, neutral oil, and vanilla until smooth. The mixture should be thick, glossy, and evenly colored.
- Add the dry ingredients to the pumpkin mixture: Fold gently with a rubber spatula just until no visible streaks of flour remain. Do not overmix; a few small lumps are preferable to a tough loaf.
- Scrape the batter into the prepared loaf pan and smooth the surface. The batter should fill the pan comfortably without coming close to the rim.
- Bake at 350°F (175°C) for 50 to 60 minutes. Begin checking at 50 minutes. The top should be domed and browned, and a toothpick inserted into the center should come out clean or with a few moist crumbs attached. If the top becomes dark before the center is done, loosely tent the loaf with foil for the remaining baking time.
- Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely, about 30 minutes more, before glazing. A warm loaf can cause the glaze to melt and run off.
- In a small bowl, whisk together the powdered sugar, maple syrup, 1/2 tablespoon of the milk, vanilla, and salt. Add the remaining 1/2 tablespoon milk only if needed. The glaze should be thick enough to coat the back of a spoon but fluid enough to drizzle.
- Drizzle the maple glaze over the completely cooled loaf. Let it stand for 10 to 15 minutes so the glaze can set slightly before slicing with a serrated knife.
